These Pumpkin Chocolate Chip Cookies have a very soft cake-like texture. These are meant to be super soft cookies. And, they’ll stay soft for up to 4 days! Makes about 3 dozen cookies.
Ingredients
1/2 cup butter, softened (I use "unsalted" butter-- all the time)
1 cup granulated sugar
2 eggs
1 cup pumpkin (canned pumpkin purée, do not use pumpkin pie filling)
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 teaspoon cloves (optional)
2 cups chocolate chips
1 cup mini chocolate chips
Instructions
Preheat oven to 350 degrees.
Whisk together the flour, baking soda, cinnamon, and nutmeg. (Cloves are optional.) Set aside.
Cream together the butter and sugar.
Add the eggs. Blend until combined.
Mix in the pumpkin.
Slowly shake in the flour and cinnamon mixture while mixing on low.
Stir in all of the chocolate chips.
Use a medium cookie scoop to scoop cookie dough onto a covered baking sheet. (Cover with a baking mat or parchment paper.)
Bake for 15-17 minutes. Allow the cookies to finish "baking" on the hot pan for additional 5 minutes when taken out of the oven.
Store in an air tight container for up to 4 days.
Enjoy!
Recipe by Simply Gloria at https://simplygloria.com/pumpkin-chocolate-chip-cookies/